Reviewed: Mar. 9, 2008

I used 6 large potatoes, a 16 oz. pkg diced ham, cream of chicken soup instead of mushroom, and milk instead of water. Cooked on low for 7 hours. Turned out awesome! Next time I might add a little bit of Tabasco to soup mixture for some heat. (I like everything a little spicy!) Also, the cheese tends to stick to the sides of the crockpot so it might be beneficial to spray it with non-stick cooking spray before putting everything in it.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

Very good.

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JAHARMON

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Reviewed: Feb. 26, 2008

Yummy, yummy! This is a great comfort food recipe. I used cream of celery with milk instead of water and increased the cheese (by a bunch!), using cheddar and mozzarella. My husband is not a fan of cheese in any form, and he loved this dish. I sliced the onion into rings and added blk pepper, a little bit of basil and finely chopped garlic (I never measure seasonings, so I don't know the exact qty). I will definitely be making this again when I have leftover ham.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Feb. 21, 2008

We loved this recipe! I've had a hard time finding the perfect scalloped potato recipe and was surprised that this is it. I doubled the ham and cheese (used swiss), used some dehydrated onion flakes instead of fresh onion and didn't have any cream soups so made my own. I brought 1 1/2 cups milk, 1 cup water, a chicken bouillon cube, salt, pepper, parsley and the garlic powder to a boil and stirred in 3 tablespoons flour mixed into half a cup of milk. Let it boil for a couple of minutes and then poured it over the layered ham, potatoes and cheese. Mine needed 3 hours to cook. Next time I'll use 2 cups of the "soup" instead of 3. Thanks for the great idea!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 5, 2008

This is a very good basic recipe. If you slice your potatoes thin and evenly, it won't take longer than 3 1/2 hours to get done. I have the Pampered Chef slicer, which works really slick for getting these potatoes sliced. As suggested by others, I did put in more ham, more cheese, used half and half instead of water, and used cream of celery soup. This is ultimate comfort food!

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

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Reviewed: Feb. 3, 2008

VERY GOOD! we added peas to this. we used 1/3 american, 1/3 sharp white cheddar & 1/3 smoked gouda cheese. the gouda really made this! so easy! we love to put something in the crock pot on a sunday afternoon & then relax until our dinner is ready.

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IZZY-OOO

Cooking Level: Expert

Living In: Ormond Beach, Florida, USA

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Reviewed: Jan. 28, 2008

After reading other reviews, I changed this slightly. I used 1 1/2 lbs of small russett potatoes, a 16oz pkg of diced ham and 2 cups of shredded cheddar. I also used a can of cream of asparagus soup with about 1/3 c milk, instead of the cream of mushroom and water. I added chopped fresh parsely, spinach and garlic, and substituted a shallot for the onion. Most of these changes were because of what I had on hand. It was delicious, but it did come out pretty salty so I will probably omit that next time. A fantastic base recipe!

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LCAUDILL

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Grandview, Ohio, USA

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Reviewed: Jan. 26, 2008

Delicious!! I did double, possibly triple the cheese, but I love cheese. And doubled the ham just like everyone suggested. Great base recipe though. My boyfriend and Best friend said it was the best scallop potatoes and ham they've ever had!! I will definately make it again

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

This was excellent but I did make changes to suit our tastes. I added 1 cup of cheddar AND mozzarella cheese. 1 can of cream of mushroom AND celery soup. 1/2 cup of milk AND water. I used a whole onion and 2 cups of ham. Cooked on high 4 hours - was delicious.

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Jess

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I made this for my son's first birthday party and it was the very first thing to go! I got rave reviews from my guests on it.

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Reviewed: Jan. 5, 2008

By far my favorite slow cooker recipe!

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POPTARTMANHATTAN

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

this was ok...these were my changes...Doubled the Cheese using Colby Jack, onion powder about 1t.,2 cups of ham, cream of chicken soup, milk instead of the water and omitted salt. My version cooked about 6 hours on high...it had a good flavor not one of my favorites on this web sites tho, but would probably make it again.

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deb

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Reviewed: Dec. 19, 2007

This was a huge hit at Thanksgiving- Due to time restriction, and lack of a extra Crockpot-I baked it in a disposable Reynolds cooking container wit lid-in the oven at 350 for approximately 75 minutes

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KBeard

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Reviewed: Nov. 25, 2007

I would say this recipe deserves 4 stars only after changes have been made. I added extra ham, cheese, used heavy cream instead of water and added a few other spices(cayenne, garlic powder). I cooked for 5 hours on high in my crock pot and the potatoes were not even close to being done and they were watery. I put them in a casserole dish minus the liquid and put some extra cheese on the top and finished them in the oven. It was pretty tasty after finishing in the oven, but very salty, so I would recommend not adding any extra salt. I may try this again in the oven but I would not ever make it again in the crock pot.

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Nov. 24, 2007

Sorry but I did not like the flavor of this *at all.* I didn't have to toss it, hence the 2, but didn't like it either. It sounded promising since I'm a cheese lover and adding ham seemed like nice idea. But the flavor was just wasn't there. And I can't explain this part, since most reviews seem to say 4 hours wasn't enough, but after 3 hours mine was done and sticking to the sides. Maybe my crock is just hot but haven't had this trouble with other stuff. I did slice the potatoes thin, like it says. Maybe that did it.

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Erimess

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

I made the mistake of mixing red potatoes with a baking potato. As a result, the baking potato wasn't cooked. I had to re-cook the potatoes in the oven. Despite the minor setback, I'll make this again. I used cream of celery soup, fresh garlic, and milk instead of water. I omitted ham.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Oct. 30, 2007

Great Recipe..My Family Loved it! I added more cheese (sharp cheddar) ~ We love cheese, I used Cream of Chicken and Cream of Mushroom, substituted milk for the water, a dish and a dash of a few of my own favorite spices. Layered it and turned out great! For left overs I layed it in a pyrex dish and baked it in the oven so that the top was golden and crisp. This is definitely a recipe that you can switch up and have fun with. Thanks for sharing

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Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Oct. 24, 2007

My family and I found this to be a yummy recipe with a few changes made. I only used about 1/4 cup milk for the liquid and I added about a cup of cottage cheese as well as 4 slices of american cheese. I also used 2 cups reduced fat cabot cheddar cheese and reduced fat mushroom soup. I stirred about once an hour and cooked about 5 hours on high. The result was creamy, comforting and tasty!

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VTmom

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

Used Cream of Chicken and milk instead of water. Layered everything, had it on high for 1st 4 hours then Lo for 2, cooked nice and was a huge potluck success. The only way to make Scalloped potatoes

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Kerry

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Reviewed: Oct. 21, 2007

Very easy to make and have in the crock pot for after church. So yummy!

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SPCNUT

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Slow Cooker Scalloped Potatoes with Ham

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